Strawberry Ricotta Scones

by Two Peas on April 20, 2012

Josh does most of the grocery shopping now that we have Caleb. It is easier for him to stop at the store on his way home from work than for me to take Caleb during the day. I always give Josh a list of what we need for the week. He does a pretty good job at sticking to list, but sometimes he comes home with “surprise” items like toffee bars, Golden Puffs, or donuts. Well, this week he came home with a good surprise-strawberries. They were on sale and looked really good so he picked up a couple of packages. Good job, honey! I used some of the strawberries to make Strawberry Ricotta Scones.

I love baking scones and enjoy trying new recipes. I had some ricotta cheese that needed to be used and decided to add the cheese to my scone dough. The result was amazing! The scones are moist, with a tender and delicate crumb. There is a hint of lemon and burst of strawberry in every bite. These scones are perfect for spring. We enjoyed them for breakfast, but they would also be good as a snack or dessert. I can easily see myself topping a scone with whipped cream and extra strawberries for dessert. Next time:)

Pick up some strawberries at the market, or have your significant other do the shopping, and make these Strawberry Ricotta Scones. They are the perfect weekend breakfast treat! Have a great weekend everyone!

Directions:

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.

2. Whisk together the egg, buttermilk, lemon juice, and vanilla in a medium bowl. Add the ricotta cheese and whisk until combined. There will still be a few lumps. Set aside.

3. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. In another large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon sugar mixture. Add the butter pieces to the flour mixture and toss with a fork just until the butter is coated with flour. Using a pastry cutter, fork, or your hands, cut the butter into the flour until you have a mixture of pea-sized or slightly larger clumps of butter and flour.

4. Pour the liquid ingredients over the dry ingredients and stir with a spatula until just combined. Don’t overmix the dough. Gently fold in the strawberries. Turn out the dough onto a well floured space and gently and shortly knead the dough. If the dough is too sticky, you can add a little bit of flour as you knead. Pat the dough down into a disk, about 1/2 inch thick. Cut the dough into 8 wedges or cut into rounds with a biscuit or cookie cutter.

5. Transfer the scones to the prepared baking sheet and brush with milk or heavy cream. Sprinkle scones with turbinado sugar. Bake for about 15-20 mins, or until the scones are golden brown. Let cool on a wire rack and serve.

Note-the dough is sticky due to the ricotta cheese. You might have to add more flour when kneading. Just try to be gentle and not overwork the dough.

Any idea if these could be made with frozen strawberries? Maybe slightly thawed? Even thawed they might leave a lovely red swirl I always have frozen strawberries, but not always fresh. These look lovely!

This is only the second time I’ve made scones and both times they ended up spreading out into each other on the baking sheet. What am I doing wrong? I think maybe my dough is too warm when I put it in the oven. Maybe I should refrigerate it first?

I can’t send my husband to the grocery store because he comes home with twice as much as was on my list!! These sound so good, though. I’ve had ricotta in cookies before, I bet it’s fantastic in scones!

I just made these and they were flat. I’ve made lots of scones before with no problems. My ingredients are fresh and I double-checked that I used the correct amounts. What happened?? They usually look beautiful like the picture!

Been on a 2P kick today:) Made these today for the coming weeks breakfast AFTER your ricotta pancakes (a family fav). Made them with lime since we were out of lemon and they have already been ‘sampled’ – ummmmummmm – btw I did have to add a touch more flour. Now off to clean out and maybe nap before making avocado pasta:) for dinner!

I made these with whole wheat flour and frozen raspberries (I’m moving in a week and trying to clean out my freezer and fridge) I was wondering what on earth am I going to do with the Ricotta cheese in my fridge?! Then I saw this!

This recipe sounded so yummy! And the are! So the second time I made them I thought of another ingredient that would send these over the top. I added 2 tablespoons of fresh snipped basil. They turned out fantastic! Give it a try!

Oh, I wanted to make these so badly! I gathered all of the ingredients and lovingly prepared them, only to have the butter start oozing out and nearly set a fire in the oven! I must have done something wrong. I’m not really a baking expert, so perhaps scones were a bit too complicated of dish to start with?

I used 1 stick of butter (which was supposed to be 1/2 cup, as per the wax paper wrapping on the stick). Should I have measured the already cut cold cubes into my 1/2 cup? I hope to hear from someone soon. I was even taking pictures of the process to blog about it on my beauty blog, (because scones and tea are very ladylike). Thank you all in advance.

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Meet Maria & Josh

Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! ...more